Let's start the process! Everything is simple and fast. For a start, as usual, the photos are almost all the ingredients we will use. By the way, just turn on the oven to warm up (as usual - for maximum temperature) and nuts chop. If you have not canned pineapple, it is, of course, need to be cut to pieces

Mix almost all of your dry ingredients: flour, salt, baking powder, cinnamon in a separate bowl (it is more logical and more convenient to mix them in the one in which then we all beat)

Into another container (I have it, almost as usual, from the "blendery" set) mix eggs, sugar, sour cream and butter

Whisk all of the previously mentioned for about two minutes until smooth

Next, mix the dry and liquid parts of our muffins together. Whisk for a minute or two

Then, fold in a container of pineapple and nuts, stir. Now you can see that I have lots of pineapples and nuts. Can I be sure that all in all enough - both :)

Mixed; the lubricated molds for baking with vegetable oil, spread the batter (safely, not trying to each be the stuffing; she is there and so it will - not go to the fortuneteller) :) and put in the oven (we had it on high; turn down to 190-200 degrees) for about 15-20 minutes. I got the oven last long so almost never can point. Use your eyes to determine the desired color of Browning and the "toothpick method" to determine the degree done. All familiar, I think ;)

After 15 minutes take out our muffin rosy, fragrant (in a good way), simply divine, soft, airy and with lots of toppings all :) I did not use the "toothpick method" - and so once it becomes clear when they are ready. To romanity top (who, as my oven bakes weird, I swear) they also do not need. From this, they could have a greater "fall", and in the degree of "korichnevato" and to delicious muffins and so good! That's all, Bon appetit! Yes, by the way, I said the number of ingredients I got 18 pieces muffin ;)